Sea bream (madai/tai)
Posted on April 25, 2017 by jason toner No comments
Sea bream, similar to snapper, is revered in Japan as an important celebratory/festive choice as it is both red(ish skinned) which is a colour of fortune and its homophone connection with the word Medetai which means joyful/optimistic.
It is a great source of omega 3 and 6 fatty acids with a balanced, elegant flavour and assertive texture without bite. It works well for most types of cooking but if you have a good specimen, raw is the only way to go. You needn’t worry about buying it out of season(dec-march) as the farmed tai can be just as good and is occasionally better than its line caught brethren
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